Description
These Pumpkin Cheesecake Truffles are a delightful no-bake treat perfect for fall or any time you crave a creamy, spiced dessert bite. Combining pumpkin puree with cream cheese and traditional pumpkin spice flavors, these truffles are coated in smooth white chocolate, providing a perfect balance of rich and sweet. They are easy to make and great for holiday parties or gift-giving.
Ingredients
Scale
Truffle Mixture
- 1 cup pumpkin puree
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup graham cracker crumbs
Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the creamy pumpkin mixture: In a mixing bowl, combine the pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin spice. Using an electric mixer, blend until the mixture is smooth and creamy, with no lumps remaining.
- Incorporate the graham cracker crumbs: Gradually fold in the graham cracker crumbs into the pumpkin mixture until evenly distributed to create the truffle base.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for about 1 hour to firm up the mixture for easier shaping.
- Shape the truffles: Once chilled, use a cookie scoop or a spoon to portion out the mixture and roll each portion into balls approximately 1 inch in diameter.
- Melt the chocolate coating: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 20-second intervals, stirring between each, until the mixture is smooth and fully melted.
- Coat the truffles: Using a fork, dip each truffle into the melted white chocolate, making sure it is completely covered. Tap the fork gently against the bowl’s edge to remove any excess chocolate.
- Repeat the dipping process: Place the coated truffles on a baking sheet and continue dipping the rest of the truffles in the chocolate until all are coated.
- Set the coating: Refrigerate the coated truffles on the baking sheet for about 30 minutes or until the chocolate has fully set and hardened.
Notes
- For best results, use full-fat cream cheese for a creamier texture.
- Make sure the pumpkin puree is smooth and not chunky to ensure even mixing.
- If you don’t have a cookie scoop, you can use a tablespoon to portion the mixture.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
- You can add a sprinkle of cinnamon or crushed nuts on the chocolate before it sets for added texture and flavor.
